Push the onion to the sides of wok. Add the frozen corn or peas in the middle,
and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and
stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes),
using a spatula to turn and move the rice around the pan. (Note: You can remove
the stir-fried vegetables before adding the rice if the pan is too crowded, and
then add them back before adding the seasonings. It's generally not necessary
though, since the rice is already cooked and just needs to be heated through).

Mix all ingredients for sauce in a large skillet
and bring to a boil and stop the heat. Set aside. Make a cut along the bone of
each chicken wings and put them in a bowl. Put grated ginger and sake over the
chicken and mix well. Let it sit for about five minutes. Place chicken wings on
paper towels and season with salt and pepper on both sides. Lightly coat
chicken wings with katakuriko starch. Heat oil in a deep skillet to about 340
degrees F. Fry 4 or 5 chicken wings at a time until cooked through and golden
brown. Drain on paper towels. Coat fried chicken with the sauce in the skillet.
Sprinkle sesame seeds.

Poke chicken using a fork. Mix other
ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in
the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin
side of the chicken on medium heat until the skin is browned. Turn the chicken
over to fry the other side on low heat. Pour the sauce used to marinate chicken
in the pan. Cover the pan and steam cook the chicken on low heat until done.
Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice
the chicken and serve on a plate. Pour thickened sauce over the teriyaki
chicken. Garnish with grated ginger if you would like

Oden is a Japanese hot pot dish in
which ingredients are slowly simmered in a soy sauce based soup. It's typically
considered a winter dish in Japan. You can try making oden at home using some
of your favorite ingredients.

The method described in this recipe
is just one way of making oden. You can vary certain ingredients, but others
like daikon radish, boiled eggs, konnyaku, fish cakes and dashi broth,
are common in most versions of the dish, which in Japan varies by region.

2 or 4 fish paste cakes, such as chikuwa, hanpen, and
satsumaage, cut into large chunks

4 musubi-kombu (knotted kelp)

4 - 5 Tbsp of soy sauce

2 Tbsp of sake

1 tsp of sugar

*You may use oden seasoning sold at Asian stores
instead of using sake, soy sauce, and sugar.

Preparation:

Put 4 cups of dashi soup stock in a
large pot or donabe pot. Add sake, soy sauce, and sugar in the soup. Place
ingredients in the pot. Bring to a boil and turn down the heat to low and
simmer for 40-60 minutes. Add dashi soup stock and soy sauce as needed.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for
brushing on the hoisin sauce. Note: If you don't live near a cool, windy place
another option is to dry the duck in an unheated room with a fan blowing on it.

Learn more about peking duck in this feature by guest author Ronghe Yu.

Prep
Time: 10 hours, 10 minutes

Cook
Time: 1 hour, 10 minutes

Total
Time: 11 hours, 20 minutes

Ingredients:

One 5 to 6 pound duck

8 cups water

1 slice ginger

1 scallion, cut into halves

3 tablespoons honey

1 tablespoon white vinegar

1 tablespoon sherry

1 1/2 tablespoons cornstarch, dissolved in 3
tablespoons water

Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar,
and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over
duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees.
Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10
minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a
prewarmed dish.
The duck is eaten hot with hois mandarin crepes in sauce rolled in. Garnish
with scallion flowerets. Serves 4 to 6.

Named after a court official or
"Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced
chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a
lighter version, try kung pao chicken.